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marinate chicken strips for 30 min in the ingredients listed under marinade. Now coat chicken with flour (mix salt, red chilli, mustard and baking powder in the flour) then coat chicken in egg and bread crumbs. Fry in oil till crumbs turn golden brown. Serve with imlee chutney/ ketchup and french fries. Tastes great. Guaranteed. Kids will love it. Updated: 22/09/2006 |
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Put chicken cubes, tomatoes, capsicum, garlicand ginger in a wok. ( No oil at this stage). Cook on high flame until the chicken water dries. Then add salt, red chilli, turmeric, black pepperblack Stir once or twice. Add oil. After a minute or two add the french fries already fried. cook for sometime until the chicken is done. Now add yogurt, ketchup and green chillis. Stir once or twice. Now turn off the heat and add garam masala. Add fresh corriander to garnish. tastes great with roti or nan. Updated: 22/09/2006 |
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Updated: 22/09/2006 |
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1. Cut the chicken fillets into strips about 12 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 12 teaspoon salt and 12 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips. 2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour. 3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer. 4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 68 chicken strips into the hot oilat a time for 35 minutes, turning them over once or twice. Fry to a golden crisp colour. 5. Drain on paper towels. Serve with mintchutney and garlic chutney Updated: 22/09/2006 |
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Heat Soya Supreme Cooking Oil in a karhai and add mutton, tomatoes, red chili powder, ginger garlic paste and onion, stir well and cook over medium flame till the meat is quite tender. Add salt coriander powder, turmeric powder, black pepper powder and Garammasala powder, and stir well and cook for some time till the oil separates. Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it's ready, remove from karhai into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat. Updated: 22/09/2006 |
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Take in bowl, the olive oil, with yugurt, salt, tandoori masala, garlic, and mix well. Pour this mixture on the chicken pieces. Let marinate for one hour.Skew on seekhs and on to the Bar B Q. Let each side cook for Ten minutes. Its ready to eat with roti. Raita and salad. Updated: 22/09/2006 |
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method; marinate chicken with mango paste,t ginger garlic paste for 1 hour. in a pan heat oil ,fry onion till golden brown. add tomatoes & green chillies cook for 34 min.add all masalas.saute for 2 min.then add marinated chicken .put some water cook till chicken is tender.garnish with chopped raw mango pieces.dont use non stick pan for sour dishes. Updated: 22/09/2006 |
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In hot oil add sliced onions, peppercorns, cardamoms, and cinnamon sticks. Cook until the onions are clear and slightly golden brown. Then, add the ginger and garlic, while stirring. Then, add the salt,chilli and paprika powder. When all is mixed together, put in chicken and fry until lightly browned. Gradually, add yogurt while stirring constantly. cover and cook for about 2025 minutes or until chicken is cooked thoroughly. Garnish with cilantro (dhania) and serve with naans. HINT: After completely cooked,to make it easier to eat, take out chicken pieces and put them in a bowl. Then, put the mixture through a strainer to keep from having to pick out all of the peppercorns and cardamoms and add back to the chicken. Updated: 22/09/2006 |
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fry onions chicken dal dein aur dhak dein and after tendering of chicken sab masals dal dein aur alg degchi mein pani boil kar ke rice boil kar lein aur agar salan pak chuka hai to ek teh biled rice ki lagayein aur ek salan ki aur yoon hi teh lagane ke baad dam laga dein aur 15 min baad dum uttar lein mazedaar biryani teyar hai Updated: 22/09/2006 |
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Take green chillies,yugurt,pudina,dhania,garlic ginger paste,capsicum, and put in a blender.blend it well..now cut boneless chicken in one inch by one inch pieces and put this marinade masala into these chicken pieces.remain for two hours in fridge..now in half cup of oil, fry onions till brown..then add the chicken chicken chunks and fry for five mniutes on full heat or flame..after frying for five minutes..add chilli flakes and salt..and the rest of marinade into it ..and let it cook for twenty minutes on medium flame...when you see the oil coming on top...its ready...take it out...garnish with green chillies and dhania.and serve it with roti or rice....its tastes really good...worth trying... Updated: 22/09/2006 |
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fry onion, tomato, garlic and ginger, when it starts to brown add about 1/4 of a cup of water and all the spices. lower flame to medium and add chicken let cook for about 10 minutes then add enough water so there is about 1/2 an inch over the top of chicken. cover and let cook stirring occasonally. when water is almost gone add more. let cook for about 1 hour. serve with rice (best way is when putting rice on add half a bag frozen peas, 1 tsp sugar and 1 tbls curry powder) Updated: 22/09/2006 |
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.Heat the oil, then add the onion and stir well for 5 minutes. .Add the chicken and stir well until it turns brown. .Add the celery, carrots, mushrooms, red pepper and MAGGI Chicken Stock cubes and leave for 2 minutes. .Cover the ct chicken and vegetable mixture and leave on low heat for 5 minutes. .Add in mustard and stir well. .Add in NESTL Cream and stir well. Remove the mixture from the heat and pour into a serving dish. .If desired, decorate with some grated onions and serve hot with rice. Updated: 22/09/2006 |
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| in a karahi or a big dachki heat oil,put chicken and garlic fry it till it becomes golden brown now add ginger garam masala,crushed dry red peppers,salt and red chilli powder and tomatoes ,do not cover the pot cook it on mediam flame till the chicken is tender now put dry methimethi leaves and three or four green chillies and cook it till oil seems to be separated ,cover the pan put it on simmer for few minutes,garnish it with rest of ther green chillies and hara dhania and some garam masala spinkle lemon juice and serve with nans Updated: 22/09/2006 |
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1. Heat oil in a large pan. Add onions, garlic and ginger. 2. Cook until golden brown. 3. Now put chicken and all the spices. Cook it for 5 minutes. 4. Now add chopped tomatoes and cook until tomatoes are tender. 5. Pour 5 cups of water. Cook it for another 10 minutes on medium heat. Please make sure that there is plenty of water left in the salan. 6. Salan is ready now. Remove chicken pieces from the salan and put them in a plate on the side. 7. Take a large bowl and cut chapatis in small pieces. Now pour all the salan on it. Mix it thoroughly. Put chicken pieces on the top of it. Serve it with mint and salad. Updated: 22/09/2006 |
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Say : BisMilah frist then start cooking :) Cut the boiled eggs into two pieces (length wise) , then mix mashed potatoes with black paper and salt ( if you want more spicy add chat masala to taste).Cover the eggs with potatoes mixture dip in egg white roll in bread crumbs and fry till golden brown. Note : you can add also boiled chicken in mashed potatoes. serve with tomato souse Updated: 22/09/2006 |
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First of all,take chicken pieces wash them...preferrably with skin,and then put them in a cooker, add garilc and ginger paste, vinegar, salt, black pepper, chinese salt(ajinomoto), and garam masala along with three cups of water. pressurize for about three minutes when u feel chicken is tender..but not very soft take out the peices. Let them dry and then in the beated eggs coat them and then cover with bread crumbs,in a frying pan with deep frying procedure, put these peices one by one,and fry until golden brown. take them out on a tissue paper so that extra oil is absorbed.Serve with ketchup or any hommade gravy to go with it ......really tastes good. Updated: 22/09/2006 |
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Put 3 teasponful of yogourt and all masala in a pan with chickenClick to find more about chicken.Mix well and then place the pan in the Oven (350 degree) for 2 hours. Updated: 22/09/2006 |
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take a blender then add all ingredients except oil and start blending then gradually add oil while blending untill very thick blender should stop working as the mayonise should be very thick.ready for salads and sandwiches etc Updated: 22/09/2006 |
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Skin & bone the chicken. Cut it into 4 parts. Prick it well with a fork or with a sharp knife. Put the yogurt in a large bowl, add ginger, garlic, white vinegar Click to find more about vinegar, lemon juice, chilli powder, pepper & salt. Place the chicken in this mixture & marinate for 2 hours. Take out the chicken pieces & fix them on skewers. Brush them with olive oil and broil over charcoal fire for 8 minutes or more on each side. Serve it with sliced tomatoes, onion rings, lemon on a bed of lettuce. Updated: 22/09/2006 |
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Grind all the spices. Cut the chicken in pieces. Heat oil in a pan & put all the spices in with salt & keep on stirring adding little water to keep color red. Then add chicken & yogurt, add a little water & cover on a slow fire. Keep on stirring every now & then. When the chicken is tender & water evaporates, sprinkle coriander leaves, black pepper & cumin seedss. The same recipe is suitable for mutton. Updated: 22/09/2006 |
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| : Mince chicken & add in mince, chopped onion, green chillies, coriander leaves, flour & seasonings. Mix everything well with hands, also add in 1/2 beaten egg & mix. Make balls of the mince, dip in beaten egg. Then roll in breadcrumbs to coat the cutlets. Put a small bone or toothpicks at the corner of cutlets. Deep fry all the cutlets on medium fire. Serve hot with french fries & ketchup or chutney Updated: 22/09/2006 |
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Place tomatoes and onions into a food processor or dice them very finely. Then,fry them together adding the ginger and garlic. Wait 5 minutes until adding chicken while stiring frequently, Then add the container of sour cream. Next add all of the spices Adobo, chilli peper, cumin powder, corriander powder, tumeric powder. Cook over meduim heat for at least 20 minutes stiring frequently. When done add the 1 cup off fresh cilantro and stir. Also garnish with some Adobo for extra flavor. Serve with Jasmin rice, Naan, or roti and enjoy my authentic recipe! Updated: 22/09/2006 |
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First make broth: add 4 cups of water to chickenin pan, along with sliced onions, garliccloves, salt and pepper. 2. Cook initially on high heat till water boils, then on medium heat cover halfway till chickenis tender (check with fork)3. Take chickenout and shred.4. Strain the chickenbroth and throw away onions and garlic. 5. Measure broth in cups and pour into a bigger pan, add more cups of water to it equivalent to number of people being served. Add one extra cup for cooking.6. Add corn and shred chickenand bring to boil. Now add soy sauce and chili sauce (may add while serving if desired).7. Mix 4 tbsp cornflour in about half cup cold water and stir well.. make sure soup is on boil and add cornflour while stirring.You may keep adding 2tbsp cornflour mixed in 3/4 cup water to soup till desired thickness is obtained.8. Lastly add the eggs, slightly whipped while stirring. Updated: 22/09/2006 |
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Boil the chicken till 90% cooked with all the ingredients in left column and drain the chicken after cooked.Then make a paste from right column flour etc and add a little water to soften the paste but dont make it too thin.Dip the chicken pieces in this batter and fry till golden brown serve hot with chips and sauce or naan. Updated: 22/09/2006 |
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heat the oil then put jeare, garlic, ginger and cruch peper, blend the green peppers, tomatos, onion to make a paste. put the paste in with garlic ginger and cruch peppers. cook it until u can see the oil on top. then put chicken, saltand chilli powder. mix it well.then put it on low heat for abt 10 min. when u think the chicken is almost done put the achar ghost masala and mix it well. and higher the heat and mix it until u see the oil on top or when the chicken is done which ever come first.its ready to serve. enjoy:) Updated: 22/09/2006 |
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heat oil in pan and add sliced onions. sautee the onions until golden brown and then take out and drain oil on paper or napkin.grind the fried onions with tomatoes and yoghurt well. in the same oil add the chicken along with the garlic and gingerr paste. mix well and stir for at least 510 mins. after the chicken is fried for a while add the grinded paste or mixture to the pan along with the rest of the ingredients and cook on low heat, mixing well. u can add a little bit of water if needed but better cook chicken in its own water.. after chicken is tender mix well and remove from heat. Updated: 22/09/2006 |
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take 4 tbs oil in pan and add chopped tomatoes, garlic garlic and ginger ginger paste, corriander powder, and fried onions.Let the tomato soften and let it cook for 5 min. Add washed bonless chicken to it, and let it cook for 10 min with lid.Occcasionally see to check that chicken does not stick the pan.After it has become tender keep the pan aside.In another pan add 2 tbs oil and put sliced tomato tomato, onion , capcicim, garam masala powder and salt.Cook till the vergetables become soft.Then add chicken to it and let it cook for another 2 to 3 min. Serve hot with nan and raita Updated: 22/09/2006 |
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Add the above ingredients in one kilo qeema then chop it in the chopper,the more u chop the better it is,then add ajwaine...and the dish is ready to be made.Make small patties and deep fry and serve with ketchup and fries. Updated: 22/09/2006 |
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set the table ;) Updated: 22/09/2006 |
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In a karhai pour the oil.. when hot enough add the garam masala and the chicken. Fry, put lid and simmer till meat is tender. Add gingerr garlic paste and fry. Add all the masalas and chopped tomatoes to the chickenand fry all together. Slit the big green chillies and fry them along with the chicken. Put the lid on and let it simmer for a few minutes. Serve hot with tanoori nan. Updated: 22/09/2006 |
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In a pot, boil and drain the noodles. Do not overcook the noodles..keep them firm not too soft. Set aside. In large fry pan, heat oil and cook the chickenClick to find more about chicken. Add 1/2 of the soy sauce, saltand black peppers. Take the chickenout of pan and set aside in another dish. In same fry pan cook on low flame the carrots, bell peppersand onions. Add the remaining soy sauce, saltand black peppers. Keep the vegetables crispy..do not overcook. Cook for about 57 minutes. Take the vegetables out and add to the chickendish. In same fry pan, fry the noodles for about 5 minutes...you may add a little soy sauce and black peppers here too just a little to add color to noodles. Then add the chickenand vegetables. Stir fry for about 5 minutes..eat warm. Updated: 22/09/2006 |
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~chop chicken into small pieces. ~whip yoghurt till smooth, then add in Saffron, Garam Masala, Cloves, Haldi, Chilli Powder and Sea Saltmix for a few minutes, meanwhile heat Olive Oil in wok. ~when oil is hot, add Onions until golden brown, then add chicken pieces and cook in wok for 10 minutes. ~add in the yoghurt mix and continue cooking for 20 minutes until chicken is cooked on all sides, until yoghurt evaporates. ~whisk egg white until fluffy and pour directly onto chicken malarky whilst in wok. [this creates an effect which enables the chicken to resemble a snow capped mountain] serve in wok. Updated: 22/09/2006 |
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1. marinate chicken for one hour. 2. Heat pan and fry chicken for 10 minutes. Remove chicken and keep aside. 3. In remaining oil, fry chopped onions till golden , add garlin ginger paste and fry sprinkling with water now and then till oil seperates 4.add chilli powder, tomato paste and cook 410 minutes 5. add butter, cream and chicken.Mix well and cook until done Updated: 22/09/2006 |
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Mix all the spices together. put in a blender and make a paste. make 4 5 deep cuts on each side of the chicken pieces. coat the pieces with the paste and leave to marinate for a few hours (preferably overnight in fridge) then BBQ or bake in oven. Updated: 22/09/2006 |
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